Orange Almond Cake
Orange Almond Cake. Brilliant orange flavor. Gluten free. Featuring orange puree and almond flour, this cake is moist, dense, and delicious.
Ingredients
Orange Almond Cake:
- 2 each large oranges
- 400 grams granulated sugar (2 cups), blended until fine
- 400 grams almond flour (3-1/4 cups)
- 8 grams baking powder (1-1/2 teaspoons)
- 500 grams egg (10 large)
Orange Honey Syrup:
- 18 grams fresh orange zest (3 tablespoons)
- 60 grams fresh orange juice (1/4 cup)
- 100 grams granulated sugar (1/2 cup), blended until fine
- 60 grams water (1/4 cup)
- 40 grams honey (2 tablespoons)
Instructions
Orange Almond Cake:
- Add the oranges to a large stock pot. Cover with water and bring to a boil. Simmer oranges for 60-90 minutes or until the skins have softened.
- Remove the oranges from the water and cool completely.
- Add the oranges to food processor and process until smooth. Strain through mesh strainer.
- Preheat the oven to 350 degrees F.
- Butter bottom of 3 (6-inch) cake pans or 1 (9-inch) square pan. Line the bottom of pans with parchment paper.
- Add blended sugar, almond flour, baking powder and eggs to stand mixer. Beat on low until well combined. Scrape down sides of bowl with spatula, if necessary.
- Remove bowl from mixer. Fold in orange puree with spatula.
- Transfer cake batter to prepared pans. Bake for 70 to 80 minutes, or until the top is golden and a toothpick inserted in the center of each cake comes out clean.
- Remove cake pans from oven and place on wire rack to cool for 15 minutes. Remove cakes from pans and cool completely.
Orange Honey Syrup:
- Add the blended sugar, water, fresh orange zest, and fresh orange juice to a small saucepan. Cook on low heat until sugar has dissolved. Simmer 5 to 10 additional minutes, or until syrup has thickened. Remove saucepan from heat and stir in honey.
- Brush tops of cakes with orange syrup. Garnish with almond slices, if desired.